Sausage & Sweet Potato Soup

6 servings

50 minutes

2 tbsps Extra Virgin Olive Oil

454 grams Pork Sausage (casing removed)

1 Yellow Onion (small, finely chopped)

2 Carrot (large, peeled, chopped)

2 stalks Celery (large, chopped)

2 Sweet Potato (Japanese, small, peeled, diced)

2 Garlic (cloves, minced)

4 cups Chicken Broth, Low Sodium

2 cups Water

2 tbsps Italian Seasoning

Heat the oil in a Dutch oven or large pot over medium heat. Add the sausage and cook for seven to eight minutes or until it is browned, breaking it up as it cooks. Remove and set aside.

Add the chopped onion and sauté for three to four minutes or until softened. Add a splash of broth or water if needed. Add the carrots, celery, sweet potato, and garlic to the pot and sauté for four to five minutes. Add another splash of broth or water if needed.

Add the cooked sausage back in along with the broth, water, and Italian seasoning. Bring to a boil and then reduce the heat and simmer, partially covered for 20 to 25 minutes or until the potatoes and vegetables are tender.

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.

Serving Size: One serving is approximately 1 1/2 cups.

Make It Vegan: Use a plant-based sausage alternative.

More Flavor: Add some lemon juice while cooking, which can also help prevent the potatoes from browning.